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Canadian Bacon or not

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Canadian Bacon or not Empty Canadian Bacon or not

Post by ComputerGuy on Thu Apr 25, 2013 2:11 pm

Keeping the chorizo thread on topic, I figured I'd move the bacon subthread here. The "Canadian Bacon" Americans know about is not what we usually eat for breakfast. We call that peameal bacon or backbacon. Here's a definition: In the United States, “Canadian bacon” is a salted and cured meat much like conventional bacon. In much of Canada and Great Britain, however, “Canadian bacon” is an entirely different food, cured and treated in a different way before sale. In flavor, appearance, and texture, Canadian bacon is closer to ham than it is to bacon. Link with photo


And here's peameal bacon: Canadian Bacon or not Peameal

That's what I call yummy stuff, but that ain't the sliced breakfast bacon, maple smoked, that rules north of the 49th parallel.
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Post by viajero on Thu Apr 25, 2013 3:06 pm

Looks like chuletas ahumadas with out the bone to me.

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Post by ComputerGuy on Thu Apr 25, 2013 3:21 pm

Similar, but much pinker and saltier. It is the loin, slow-cured and dried in cornmeal. And tastes a whole lot better than the chuletas ahumadas I've had around here, but that may just be my shopping practices.
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Post by ComputerGuy on Thu Apr 25, 2013 6:41 pm

I could have invented this:

Canadian Bacon or not Turbaconducken
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